With the cooler temperatures last week (not so much this week), I have been drawn to soups. They are easy, satisfying and keep you warm as the night sets in.
I wanted to try this soup, from Rachael Ray’s most recent magazine issue, because I found myself saddled with two large heads of broccoli from our CSA box.
Head’s up for those who made the lentil soup before this soup – I can almost guarantee that your significant other will state “It’s ok… but not as good as the lentil soup.” Take the comment in stride – this soup can seem frou-frou, given that it’s chalk full of vegetables, and not lentils and sausage. Also note, a retort of “Yes, but it’s fat free” won’t necessarily go over well, given your audience.
Broccoli and Spinach Pureed Soup, c/o Rachael Ray Magazine
1 head of broccoli, chopped into one inch pieces
5 oz frozen spinach, defrosted
7 C chicken broth (exchange vegetable broth here for a vegetarian option)
4 cloves of garlic, chopped
7 scallions, sliced (I added a leek to the mix as well)
1 large baking potato, peeled and diced into 1 inch chunks
8 oz plain Greek yogurt, divided (I used fat-free yogurt)
A heavy dash of Thyme (fresh chopped or dry)
Salt & pepper
In a large pot, combine broccoli, potato, garlic, broth, 2/3 of the scallions, leek, Thyme, salt and pepper. Bring to a boil, cover, reduce heat to a simmer. Allow to simmer for 30-35 minutes, until broccoli and potato are cooked through.
Add spinach and mix. In batches, puree the soup using a food processor or a blender.
Add pureed soup back to pot, stir in 2/3 of the yogurt. Heat over low to warm soup back up.
In a separate bowl, mix remaining yogurt with remaining scallions and a dash of Thyme. When serving, add this yogurt mix to the top of the soup.